Potato Soup With Kale And Bacon
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Potato Soup With Kale And Bacon
  Potato    Bacon    Soups  
Last updated 6/12/2012 1:00:59 AM. Recipe ID 24265. Report a problem with this recipe.
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      Title: Potato soup with kale and bacon
 Categories: Potatoes, Soups
      Yield: 4 servings
 
      2 lb Boiling potatoes
    3/4 lb Bacon
      1 bn Kale (about 1 pound)
      1    Clove garlic
           Salt and pepper
      1 c  Heavy cream
      1 bn Chives (optional)
      5 ts Balsamic vinegar
 
  Peel the potatoes and put in a pot with enough cold, salted water to
  cover. Cover and bring to a boil.  Lower heat, uncover, and simmer
  until done, about 25 minutes.  Drain, reserving the cooking liquid.
  Break up potatoes with a potato masher; they should be lumpy, not
  smooth.
  
  Cook the bacon until crisp.  Drain and chop.  Pour off all but 2
  tablespoons of the bacon fat, reserving the extra fat.
  
  Stem and chop the kale.  Mince the garlic.  Cook half the kale and
  half the garlic in the 2 tablespoons bacon fat over medium heat until
  kale is wilted, about 1 minute.  Season with salt and pepper and
  transfer to a bowl.  Repeat with remaining kale and garlic, using the
  reserved bacon fat as needed.  Return all the kale to the frying pan
  and add the heavy cream. Simmer over low heat until the kale is
  tender, about 10 minutes. Mince the chives.  (Recipe can be made to
  this point several hours ahead.)
  
  Cooking and Serving:  Combine potatoes with about 4 cups of the
  reserved cooking liquid in a large pot.  Add more cooking liquid or
  water if too thick.  Add kale mixture to the pot and bring to a
  simmer.  Season to taste with salt and pepper.  Pour into bowls and
  sprinkle with chives and bacon.
  
  Yield: 4 servings.
  
  [ The Best of COOKS Magazine; 1987 ]
  
  Posted by Fred Peters.
 




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Recipe ID 24265 (Apr 03, 2005)

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